BLACKENED FISH TACOS RECIPE RECIPES

Name: Cod Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed); 1/2 teaspoon cumin; 1/2 teaspoons kosher salt; 3/4 teaspoons lime chili seasoning (such as Tajin Classic); 1/4 cup fat free Greek Yogurt; 3 tablespoons light mayonnaise; 1 tablespoon lime juice; 1-2 tablespoons water (to thin); 3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic); 1/8 teaspoon kosher salt; 1/4 cup chopped cilantro; 1 cup white cabbage (sliced); 1 cup red cabbage (sliced); 1/4 cup shredded carrots; 1 tablespoon olive oil; 1 tablespoon lime juice; 1/4 teaspoon kosher salt; 8 corn tortillas (charred on the open flame 30 seconds on each side); lime wedges (for serving)

HEALTHY COD FISH TACOS (QUICK AND EASY RECIPE) - SKINNYTASTE

Healthy Cod Fish Tacos (Quick and Easy Recipe) - Skinnytaste image

This easy, healthy fish taco recipe is made with cod seasoned with a chili-lime cumin rub cooked in a skillet – no breading, no frying!

Provided by Gina

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 19

Ingredients

4 pieces 4 oz each skinless firm white fish such as cod ((or snapper fillet, mahi mahi), fresh is best, if frozen thawed)
1/2 teaspoon cumin
1/2 teaspoons kosher salt
3/4 teaspoons lime chili seasoning (such as Tajin Classic)
1/4 cup fat free Greek Yogurt
3 tablespoons light mayonnaise
1 tablespoon lime juice
1-2 tablespoons water (to thin)
3/4 teaspoon chili-lime seasoning salt (such as Tajin Classic)
1/8 teaspoon kosher salt
1/4 cup chopped cilantro
1 cup white cabbage (sliced)
1 cup red cabbage (sliced)
1/4 cup shredded carrots
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
8 corn tortillas (charred on the open flame 30 seconds on each side)
lime wedges (for serving)

Steps:

Season fish with salt, ground cumin and Tajin.
Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
Toss the slaw ingredients and keep cold.
Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

Nutrition Facts : ServingSize 2 tacos, Calories 342 kcal, CarbohydrateContent 38 g, ProteinContent 35 g, FatContent 9.5 g, SaturatedFatContent 1.5 g, CholesterolContent 56.5 mg, SodiumContent 638.5 mg, FiberContent 4.5 g, SugarContent 2.5 g

FISH TACOS RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK

Fish Tacos Recipe | Geoffrey Zakarian | Food Network image

Provided by Geoffrey Zakarian

Categories main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds fresh flounder, cod or tilapia fillets
8 (6-inch) corn or flour tortillas
1 avocado, pitted, peeled, and sliced
1/4 cup minced cilantro, for garnish
1 cup shredded purple cabbage
1 lime, cut into wedges

Steps:

Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.

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